Cock-a-Leekie Soup
Cock-a-leekie soup is an old fashioned Scottish soup that is so comforting and easy to make. Our recipe is made with rice and a special secret ingredient that will have you coming back for seconds.
Servings: 10 cups
Calories: 166kcal
Ingredients
For the Stock
- 1 whole small chicken 2.37 lb; yields 300 g of meat
- 1 bunch leek tops
- 2 carrot peelings from 2 large carrots
- 2 celery leaves from 2 large celery ribs
- 2 large garlic cloves peeled
- 1 large yellow onion skin on, quartered
- 6 sprigs fresh parsley
- 6 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 teaspoon salt
- 12 cups cold, filtered water
For the Soup
- ½ cup long grain rice
- 2 large carrots cut lengthwise, thinly sliced
- 2 large celery ribs cut lengthwise, thinly sliced
- 3 large leeks cut lengthwise, ½ inch pieces
- 1 large leek cut lengthwise, thinly sliced, reserve ½ for garnish
- 12 prunes pitted then quartered
- 1 ¾ teaspoon salt
- ¾ teaspoon freshly cracked black pepper
- 1 teaspoon flat leaf parsley garnish
Instructions
- Put the leek greens, washed carrots peels, celery leaves, garlic, onions, bouquet garni, and the bay leaf on the bottom of the Dutch oven. Place the chicken on top and add the salt and black peppercorns. Cover with 12 cups of cold, filtered water.
- Cover and bring to a boil, then reduce heat to simmer. Cook until very tender and 165°F; 40 to 55 minutes depending on the size and freshness of your chicken.
- When tender, remove the chicken and put it on a plate. Cover loosely with foil. Leave to cool then tear into large chunks. Remove the veggies with a large splotted spoon or a metal spider and discard.
- Strain the stock by pouring into a fine mesh strainer placed over a large bowl. You should have 10 cups of chicken stock.
- Pour the stock back into the Dutch oven. Add the long grain rice, chunky leeks, celery, carrots, and prunes. Simmer covered for 30 minutes over medium low heat.
- Add the sliced leeks, reserve some for garnish, salt, and black pepper. Cook for 10 minutes. Taste and adjust seasonings, so the broth is to your liking.
- Divide the chunks of chicken into 6 bowls (50g to 75g), ladle soup on top and garnish with fresh parsley and thin leek coins. Serve immediately with a slice of fresh, homemade crusty bread like our Cob loaf.
Notes
- Use a fresh, whole chicken instead of frozen to get the best flavor.
- Cook the whole chicken to 165°F; check with a meat thermometer.
- Reserve the shredded chicken for the soup bowls. Don't put it back into the soup, as you don't want to over cook the chicken for this cock-a-leekie soup.
- Use a boquet garni of fresh parsley and fresh thyme tied with kitchen string.
- Use pitted prunes that have been quartered and stew the prunes in the soup so they are soft.
Nutrition
Serving: 1cup | Calories: 166kcal | Carbohydrates: 24g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 23mg | Sodium: 713mg | Potassium: 338mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3276IU | Vitamin C: 9mg | Calcium: 61mg | Iron: 2mg
